Al Frugoni

Al Frugoni Open Fire Cooking. Argentinian Pitmaster based in Texas, US. Bringing the Heart of Argentinean-Texan BBQ to the World.
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Founder of Al Frugoni Brand, and

05/30/2026

What if you cooked the ravioli directly in the stew? This is what happens. 🍝🔥
Beef, carrot, pepper, onion, red wine and tomato sauce slow cooked in the disc over live fire — ravioli added at the end to absorb every bit of that rich, deep flavor. Italy meets the parrilla.
Would you make this on a cold night? Share below. 👇🍝



05/30/2026

This Tomahawk got the full treatment. And it showed. 🪓🔥
Rubbed with olive oil, coarse salt and chimichurri — hung from a hook over live fire to cook low and slow. Finished on the reverse side of a scorching hot pan with a splash of bourbon. Sliced thick and hit with fresh chimichurri right before serving.
Have you ever cooked a Tomahawk like this? Tell me below. 👇🪓



05/29/2026

Black lager in the disc with Ibérico pork. This one is something else. 🍺🔥
Ibérico slow cooked in the disc with black lager over live fire — rich, deep flavor that soaks into every bite. Served with creamy mashed potatoes that soak up all that incredible sauce.
Save this one for the weekend. 🔖👇



05/29/2026

I broke Argentina's most sacred empanada rule. And I'd do it again. 🥟🔥
🍄 Lomo al Champignon — filet mignon in a cast iron with onions, mushrooms, white wine and cream, served over roasted potato boats. Classic, rich and absolutely indulgent.
🧀 Argentine beef empanadas with cheese — diced beef sautéed with peppers and onions, stuffed with cheese and fried in a cast iron over live fire. In Argentina they never add cheese. I'm ArgenTexan. I do what I want.
Cheese or no cheese? Tell me below. 👇🥟



05/29/2026

Three countries. One bite. Zero regrets. 🇮🇹🇲🇽🇺🇸🔥
Tri tip crust, pizza toppings, taco format — this is what happens when you stop following the rules and just cook. Italy, Mexico and Texas never tasted this good together.
Would you try this combination? Tell me in the comments. 👇🌮



05/29/2026

Red wine doesn't just belong in the glass. 🍷🥩🔥
Beef ribs injected with red wine and cooked low and slow over live fire. The result? Depth of flavor you can't get any other way.
And yes — handled almost everything on this one. The kid is leveling up fast. 👊❤️
Have you ever injected your ribs? Tell me below. 👇🍷



05/28/2026

This is what happens when Italian tradition meets open fire. 🔥🐷
Porchetta cooked over live fire — crispy skin, juicy meat, herbs doing their thing inside. One of those cooks that looks impressive but hits even harder on the plate.
Get the grill at BBQGuys 👊
Genius or too much fire for a porchetta? Tell me below. 👇



05/28/2026

I sandwiched ham and cheese between two pork tenderloins and turned it into a milanesa. 🥩🔥
Two thin pork tenderloin cuts with ham and cheese in between — breaded and fried on a hot griddle over live fire until golden and crispy. Every bite has a melty surprise inside.
Would you eat this? Leave your verdict below. 👇🥩



05/28/2026

I rolled short ribs around chimichurri cream cheese and peppers. Then it got better. 🌀🔥
Boneless short ribs spread with Philadelphia and chimichurri, loaded with red, green and yellow peppers — rolled, tied, skewered and sliced into pinwheels straight onto the grill. Finished with melted cheese and more chimichurri on top.
This cut deserves way more respect. Eat or pass? 👇🥩



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Fair Oaks Ranch, TX
78015

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